Winter Squash Soup with Chipotle
Created by Jon ZeltzsmanServes: 4 – 6
Course: Appetizers & Soups
Season(s): Fall, Winter
Ingredients
- 1 medium onion, diced
- 1 1/2 pounds winter squash, cubed (butternut squash, long island cheese pumpkin, or Hubbard squash)
- 2 cups water
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 of a dried chipotle pepper
- 1 teaspoon toasted, ground cumin seeds
- 1/2 pint heavy cream
- 1 tablespoon lemon juice
Instructions
Start with making a squash puree. In a large, heavy bottomed pot, sweat the onions until translucent. Add cubed squash, 1 cup water, and herbs. Bring to boil, cover and reduce heat to simmer until squash is soft, about 30 minutes. Put chipotle pepper in 1 cup of water. Bring to boil, turn off heat and let steep for ½ hour. Remove thyme and bay leaf from squash pot. Puree the squash with its cooking juices in a food mill, food processor of blender. To finish the soup, place puree in pot. Add cumin, strained chipotle water, and salt and pepper. Bring to boil, reduce to simmer, stirring occasionally and cook for 15 minutes. Heat cream. Stir into soup. Adjust seasoning. Add more chipotle water to attain desired consistency and smokiness. Squeeze a little lemon juice and mix into the soup just before serving to brighten the flavor.How do you #eatdowntoearth?
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